Season the ground meat with parsley, salt, chopped ham, 1 egg, a splash of olive oil, the white wine, a pinch of salt, and garlic. Let it rest in the refrigerator. I leave it overnight, but you can let it rest as long as you have time for. When ready, add breadcrumbs. Wet your hands in the vinegar and shape the meat into balls.

In a pot, add the chicken broth, the ham bone, and the bay leaf. Add the meatballs one by one.

Simmer gently for 15 minutes. When ready to serve, beat the remaining two eggs and pour them into the broth. Your delicious meatballs are ready!